Chasing the Fionist Dream

What do you feed your family for breakfast on the weekends? While weekdays tend to be a cereal or oatmeal situation, we have a bit more time to prepare breakfast on Fridays, so this has become our family tradition.

This recipe has no added sugar (unless you decide to add it), is whole wheat, and works great either as pancakes or waffles. A full recipe covers breakfast for the four of us, aruchat esser for the kids, and occasionally lasts long enough to come to shul on Shabbat morning. When that happens, the neighborhood kids all love it too.

While the goal is to enjoy a family breakfast around the table together, these pancakes (or waffles) often are inhaled on the go before even making it to the table.

We also make these pancakes when traveling abroad (kosher traveling hack: always travel with a pan and spatula) since the ingredients are easily accessible and kosher in regular non-kosher supermarkets.

You’ll need:

2 eggs

1 and 3/4 cups of milk

6 tbps oil

1 Israeli packet (10 grams or 3 tps) of baking powder

1 Israeli packet of vanilla sugar (optional)

2 cups or a bit less of whole wheat flour

chocolate chips, blueberries, etc (optional)

Instructions

1. Put a nonstick frying pan on medium heat. No need to grease it, but you can if you want. Alternatively, plug in and heat up (and spray with cooking spray) your waffle iron. Or do both.
   
   
2. Mix the wet ingredients together in a bowl.
   
   
3. Add the dry ingredients minus the flour. Stir.
   
   
4. Add the flour gradually and keep stirring until you get a pancake batter consistency – not too loose and not too thick.
   
   
5. Wet your hand and flick some water droplets on your hot griddle. If it sizzles, put on your first test pancake. When it starts to bubble, flip it. If that works well, put as many pancakes as you can fit on the pan. If making waffles, ladle the batter into your waffle iron. Prepare according to the machine’s directions.
   
   
6. Serve your waffles and/or pancakes with syrup or any other toppings of your choice – if they don’t get inhaled before they make it to the table. Fiona prefers to go savory and eat hers with avocado and salt or with cottage cheese and olives. With coffee, of course. You do you. B’teavon!
   

Like what you see here? Subscribe so you never miss a post.